Posts by cape chef

French Fries, You have a lot of experience with French cuisine. I see your a culinary student. Did you grow up in France? Tell me about your Bresse poulet fondue, and far breton. You have enjoyed many dishes as a student. You even...

Phil, Their is nothing like a great French Bistro, this is where you will find many of the classics that don't fit into the modern fold.Chef Philip Jeanty prepares the most satisfying oxtail terrine, with a touch of Pommery mustard, a...

Does it still exist? I believe it does. After chatting with a friend recently about this topic, and seeing the reply from petals on the thread about cooking a duck, it made me think it may be interesting to discuss ones favorite...

All my best for a happy & healthy year. Hey when are you coming back to the city? Would love to get together for a CT gathering.

The white anchovies of the Mediterranean are incredible, plump, tender & salty, perfect with a couple capers on toast and a glass of dry Sherry. I do actually enjoy caviar. Not all the nonsense they call caviar, but the occasional...

Doc, One of my favorite reductions to make is a fond de veau jus lie. It is time consuming, but for me it's well worth it. In it's most basic form, it is a veal stock made with a veal stock (instead of cold water) very slowly...

Hey Pete, Sorry I am late. But I hope you have a great year filled with health and peace of mind. All my best. CC

Just to add to what Suzanne said,what type of crab are you using? I would remove the meat to use for another use,roast the shells with some mire poix and add a touch of tomato paste the last 10 minutes. Add this to a stock pot and...

Michel, Take a peek at the ACF certification section of their website. ACF_CM5 | Certified Executive Pastry Chef I can tell you when I was going for my CEC I did 8 practice sessions. The timing is so important. Sanitation is...

Dear Suzanne, All my best for a great birthday and healthy 2010 :thumb: